Filet Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Preheat the oven to 200°C (400°F). Wash and cut the baby potatoes in half and trim the heirloom carrots to a similar size. Toss both in a bowl with olive oil, salt, and pepper.

2. 2

   Roast the Vegetables

   Spread the potatoes and carrots on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until golden and tender.

3. 3

   Make the Pistachio Basil Butter

   In a food processor, combine the pistachios, basil leaves, and softened butter. Blend until smooth and season with salt and lemon juice. Set aside.

4. 4

   Cook the Beef Filet

   Season the beef filets with salt and pepper. In a skillet over medium-high heat, add a little olive oil and sear the filets for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

5. 5

   Prepare the Beef Jus

   In the same skillet, add the beef stock and bring to a simmer, scraping up any browned bits from the pan. Reduce until slightly thickened.

6. 6

   Serve

   Plate the beef filets with roasted potatoes and heirloom carrots. Top the filets with pistachio basil butter and drizzle with beef jus. Garnish with a wedge of lemon.